Javvarisi Adai

Ingredients

• Roasted sago – 1 cup
• Wheat rava – ½ cup
• Rice flour – ½ cup
• Carrot – ½ cup, grated
• Onion – 1 small, finely chopped
• Green chillies – 2, finely chopped
• Ginger – 1 tsp, grated
• Fresh coconut – 2 tbsp, grated
• Salt – as needed
• Oil – for the tawa

Method

1. Rinse the sago and soak with just enough water to soften the pearls, preferably 4–6 hours or overnight depending on the variety.
2. Drain any free water. Combine sago, wheat rava, rice flour, carrot, onion, chilli, ginger, coconut and salt.
3. Sprinkle in water gradually and mix to a thick, spreadable adai mixture. Rest 20–30 minutes so the rava hydrates.
4. Heat and lightly grease a tawa. Place a portion of mixture and pat or spread it into a medium-thick round using damp fingers or the back of a spoon.
5. Drizzle a little oil around the edges. Cover and cook over medium-low heat until the base is firm and golden.
6. Turn carefully and cook the second side until the centre is cooked and the edges are lightly crisp.
7. Serve hot with coconut chutney.